Hot Garlic Ribs

This recipe is great on both beef and pork ribs. The Garlic Saltburst puts flavor INTO the meat and the Chile Lime Butter makes it spicy on the outside, which in our book makes a perfect rub!

8 large beef ribs or a rack of baby-back pork ribs
olive oil
3 tsp Garlic Saltburst
Chile Lime Butter

TIP:  If the ribs are still joined together when you buy them, leave them that way because they'll be juicier.

  1. Heat the grill to 350 degrees.
  2. Spray the ribs lightly with olive oil or drizzle it on with a brush.
  3. Sprinkle the ribs with 2-3 teaspoons of Garlic Saltburst and rub it around with your fingers. You want the ribs to be lightly covered all over, but particularly on the meatier side. For less spicy ribs, brush some melted Chile Lime Butter on the ribs BEFORE the Garlic Saltburst.
  4. Let the ribs sit (covered) for 15 minutes before putting them on the grill.
  5. Put the ribs on the grill until they are crispy on the outside (about 2 hours, depending on your grill).
  6. Pull the ribs off the grill and brush some melted Chile Lime Butter across them.
  7. Slice the ribs, serve, and watch them disappear.
Serves 4.